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Mexican Hot Chocolate Cup Cakes With Cocoa Whipped Cream

Nutrition per serving    (USDA % daily values)
CAL
623
FAT
85%
CHOL
16%
SOD
61%

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Ingredients for 8 servings

MEXICAN HOT CHOCOLATE CUP CAKES

3/4 cup heavy cream

1/2 teaspoon vanilla extract , pure Madagascar prefered

1 tablespoon unsweetened cocoa powder

2 teaspoons ancho chilies

COCOA WHIPPED CREAM

2 teaspoons baking powder

1/4 teaspoon salt

1 tablespoon instant coffee

1 cup granulated sugar , divided

1/2 cup milk

1 cup boiling water

1 teaspoon vanilla extract , pure Madagascar prefered

2 tablespoons confectioners' sugar

6 tablespoons unsweetened cocoa powder, divided

1/4 cup vegetable oil

1 cup flour

1 teaspoon cinnamon , Saigon

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